Szechuan (or Sichuan) pepper is unlike any other pepper, lemony and tingly. It adds distinctive fire to Chinese, Korean, Indonesian and Tibetan recipes.
Beef chuck is wonderful and tender after slow stewing in aromatic herbs and soy sauce. Serve with freshly cooked rice, if desired.
Hand-pulled noodles are a tradition from Lanzhou in northwest China. Called Lamian, the 2 to 3 metre-long noodles are made simply with water, flour and patience! Served with a delicate beef broth, this is a truly special Chinese regional dish.
This is a traditional Szechuan style rib preparation with the ribs being slowly simmered then pan fried before being covered in a sweet and sour style sauce.
This is a delicious way to prepare pork spare ribs - stir fried with a spicy sauce and onions. You can thicken the sauce with a little cornflour mixed with water if desired.
This is a delicious and simple recipe for squid. Lightly coated in sea salt and pepper and then fried to perfection. Perfect for a hot summer's meal served with a fresh garden salad. You can also use precut calamari rings.